Tender veal with fresh citrus notes
Tender saddle of veal with a crispy lemon crust, served with young spring peas – a sophisticated Easter creation that perfectly complements the elegant Gavi di Gavi.
Ideal wine accompaniment: Gavi di Gavi DOCG (Piedmont, Italy)
This fine Cortese wine from Piedmont impresses with its fresh peach blossom flavour and almondy complexity. The lively acidity reflects the citrus flavours of the dish, while the mineral character of the chalky soil emphasises the sweetness of the peas. The delicate saltiness on the finish harmonises with the crust, and the silky texture caresses the tender veal like a spring breeze.
5 more wine recommendations:
Vermentino di Sardegna DOC (Sardinia, Italy) This Mediterranean white wine is characterised by aromas of white peach and a subtle hint of salt. The fruity freshness corresponds with the lemon, while the almondy texture perfectly accompanies the veal. The mineral structure lends the dish an invigorating tension. Its herbaceous flavour creates an exciting interplay with green side dishes such as beans or spinach. It is particularly good slightly chilled – ideal for a sunny spring dish.
Riesling Kabinett (Mosel, Germany) With its green apple and citrus flavours, this Mosel Riesling surprises with its balanced fruit and acidity. The natural sweetness softens the acidity of the lemon, while the steep slate minerality emphasises the peas. A sparkling dance on the palate. Its low alcohol volume makes it pleasantly light and easy to drink. The lively freshness has a stimulating effect and makes the whole dish sparklen.
Fumé Blanc (Loire, France) This mature Sauvignon Blanc offers a smoky flavour that adds depth to the lemon crust. The grassy freshness emphasises the peas, while the creamy texture envelops the veal. An exciting contrast with character. The fine woody note adds length to the finish and emphasises the roasted flavours on the plate. Ideal when the dish is flavoured with herbs such as tarragon or chervil.
Grüner Veltliner Smaragd (Wachau, Austria) With its peppery spiciness and ripe peach notes, this wine complements both lemon and veal. The mineral density reflects the roasted flavours, while the vibrant acidity provides freshness. The fullness on the palate makes it the ideal partner for more intense components such as fried shallots or nut butter. A prime example of Austrian wine craftsmanship.
Assyrtiko (Santorini, Greece) This volcanic white wine fascinates with its salty minerality and citrus flavours. The taut acidity cuts through the meat, while the complex texture rounds off the dish. A hint of the Mediterranean in the glass. Its sparse elegance and stony character go particularly well with puristically prepared vegetables. Combined with lemon butter, the result is an exceptionally exciting pairing.
The recipe:
Lemon roast rabbit with spring peas
Cooking utensils
- 1 Roasting pan
- 1 Oven dish
- 1 Zester
- 1 Kitchen twine
Ingredients
For the roast:
- 2 Saddle of veal à 200 g
- 1 Organic lemon Abrasion and juice
- 2 Sprigs of thyme
- 2 Tbsp panko flour
For the side dish:
- 200 g fresh spring peas
- 1 Shallot
- 100 ml Vegetable stock
Preparation
Prepare the roast:
- Mix the lemon zest with the panko and thyme
- Salt the saddle of veal, brush with the lemon mixture
- Tie with kitchen twine
Cook the roast:
- Sear in a pan
- Finish cooking in the oven at 160°C for 25 minutes
Prepare the peas:
- Dice the shallot and fry until translucent
- Add the peas and deglaze with the stock
- Simmer for 5 minutes
Recommended side dishes:
- Saffron mashed potatoes
- Steamed asparagus
- Leaf salad with lemon vinaigrette
